Pie with the Queen

My love for baking and sweet treats has definitely been passed down through my family. As you can see from my photo, Little Tipsy had no shortage of sugar growing up!

I was so excited that my Granny spent a weekend with me and the hubs. The only thing on the agenda was to make pie. Granny makes the best pie...and food in general! I thought if I could at least get her fabulous pie down that it would be an accomplishment in itself.

I do have to say a few words about Granny before we get to the baking. To sum her up...she has a bumper sticker that says, "I am the Queen" as she is the queen of her Red Hat Society group. And I quote, "It isn't easy being the queen." She also has a license plate frame that says, "Numero Uno Raiders Fan." Don't get between the woman and her football!

Needless to say, she is full of sass and this picture says it all!



So, my favorite thing about Granny coming over to make pie is that she packed a little cooler full of lard. "Well, I didn't expect that you keep lard around." Leave it to an Irwin to make a fruit pie that a vegetarian can't eat!

For One Pie---In a large bowl-
Filling:
Combine fruit ( we did a peach/plum combo and then a blackberry with berries from my dad's garden)
Tapioca-the box indicates how much to use depending on what fruit you use
Juice of half a lemon
1 cup sugar

Stir it up and let it sit while you make that flaky crust!

Crust: (double the recipe if you are making a pie with a top crust)
1 cup flour per crust
1/2 teaspoon of salt
Stir together and then add lard.

5 Globs of COLD lard-yes, globs. It is a little more then a tablespoon. Granny doesn't measure and a glob is aapparently just the right ammount!

Use a Pastry Cutter to mash the ingredients together. Mash until the mixture consists of small flaky pieces.

Then take one egg and whisk with a fork to combine the yolk & white. Make sure the egg is COLD and then also add about a tablespoon of COLD water. With a spoon, make a small dip in the flour to add a couple tablespoons of the liquid at a time and fold the mixture together in that area. Rotate the bowl to slowly integrate the liquid throughout the flour mixture evenly.

Do this until the dough starts to stick together. Turn the mixture out onto a floured surface where you can roll the dough out. Roll away with a floured rolling pin and then line your pie dish...or cupcake pan for your pie!

Then add the fillings. Make sure to make some slits on the top crust for steam.




Tillman got into the flour when we weren't looking. Love that guilty little face!



Our mini pies filled with the Plum/Peach combo. We sprinkled cinnamon and sugar on top for some extra sweetness!





Warm pie with ice cream! You can't beat that!

Cheers to family traditions and yummy lard crust....did I just say that?

xoxo,

Tipsy

Aloha HELLO!

After a loooong wedding season, it was time for the hubs and I to take a little vacay!

I have been to Hawaii before, but this time I was even more ready for some SERIOUS relaxation and some SWEETS! :) I was in for a treat and I didn't even know to what amazing extent. We had some awesome baked goods and sweets. I can't wait to try some of these out on the mainland!

Here are just a few of the Island delights we enjoyed!

This is tempura vanilla ice cream with chocolate and caramel sauce with macadamia nuts! soooo tasty!

I am so in love with macadamia nuts in everything! We went to a macadamia nut farm and grabbed some fab breakfast for the next day!

Next stop! Honolulu Coffee co! I had to try some of the macaroons after my personal shot at it!

Look at all these ADORABLE delights! I only wish I had room in my tummy by now to try all of them!

That Tiramisu cup couldn't be more perfect!

I choose the strawberry and the haupia, which is coconut...

The haupia was amazing, but the strawberry could have used some chocolate in there someplace! I am such a chocoholic!

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We stayed with my BFF, Chappy, for a few days before checking into our hotel. She introduced us to the most delicious bagel creations!

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A whole wheat...or even better, an everything bagel starts it off. We mixed up sun dried tomatoes with the whipped cream cheese, then spread it onto the hot toasty bagel. Then added some capers, then sprouts ,and then sliced tomato. The perfect way to start a tipsy day at the beach. YUMM! I could eat this everyday!

On the road to the beach....YUMMMMY HOTTT purple sweet potato Manapua! This one is definitely dessert! We also tried a Kung Pao Chicken and Chicken Yaki which is more of a meal and super delicious. I have never tasted anything like it. The yummy steam bun is so fluffy and then the savory or sweet center is more than I can ask for! You can find them at the 7/11! Wish we had them in Cali! sooooo satisfying!

Our final dessert at The Bali aka, The Mahalo! Yummy chocolate truffles in a Diamond Head Crater over steaming dry ice. It was a perfect way to end a meal...too bad we were so full of seafood that we could barely eat them! They were soooo decadent!!!!

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Cheers to sweet Hawaii sunsets and treats!

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xoxo,

Tipsy...and dreaming of the islands!!!!!

Love, Sweet Love

My cousin Ashley eloped about a month ago and asked me to make some sweets for the family bash! I was so excited when I found out she was going with a Vineyard theme! She wanted some deep purples, greens, and white.

I made white cake filled with strawberry cream and chocolate cake filled with white chocolate cream cheese-all in cupcake form except for her and Justin's cake topper, of course!

Word to the wise-making purple frosting, just the right shade, takes longer then baking! wow! I didn't see that one coming!

The 75 bare beauties-

I carefully filled each one! I love filled cupcakes....

Frosting each one (in the 3 colors)...

Then I rolled out some fondant and cut out flowers with little fondant cutters..

I curved the flowers out and let them dry over night so I could paint them with the food coloring and vodka concoction that works so well.

I mixed up different hues of red wine tones.

The finally dried and painted flowers with added yellow buttercream centers on the mini cake:

The finished cupcakes with fondant flowers.

The final combo:

Time to cut the cake:

CONGRATS ASHLEY & JUSTIN!

Cheers to newlyweds!

xoxo,
Tipsy

Gift Cake!

Anglaise Macarons Pour Ma Petite Soeur

My sweet lil' sis left for a year of studying abroad in Paris just last week. Of course, we had to send her off full of sweets and memories of a week long celebration...we are just trying to make sure she comes back at the end of the school year! :)

You can follow her adventure on her brand new blog at From P-town to Paris

I wanted to make something French inspired for the party and these colorful macaroons were just what I was looking for. I was a bit intimidated as so many blogs and articles mentioned the difficulties of getting them just right, but I was up for a challenge and my fridge was stocked with cold bevees to get me through!

I started with a chocolate recipe that I found and doubled the recipe.

1 cup powdered sugar

1/2 cup powdered almonds

2 tablespoons Dutch cocoa

2 large egg whites

5 tablespoons sugar

I lined a couple of cookie sheets with parchment paper and got my pastry bag ready.

I grind the powdered sugar, almond powder, and cocoa in the food processor.

Then, in the kitchenaid I beat the egg whites until they form soft peaks and then added the sugar while it continued mixing.

Folding in the dry ingredients (in 2 batches) and being careful not to over mix.

The combined ingredients:

Then I piped the cookies onto the baking sheet as close to the same size and shape as possible.

I baked them for 16 minutes at 375 degrees. YAY! They actually look like macaroons!

I paired them up to prep for the filling.

The filling is super rich and not too sweet. I think next time I will use semi-sweet chocolate..I just can't get enough SUGAR!!!

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I went with a Raspberry Chocolate Ganache Filling that I found on Epicurious.

3 oz. bittersweet chocolate-chopped

1/3 cup heavy cream

1 tablespoon unsalted butter-softened

1/16 teaspoon raspberry extract

I heated the cream and chocolate in the microwave (instead of on the double broiler-too much work). Then stirred in the raspberry extract and butter.

I cooled it completely and it was still too thin, so I refrigerated it until it was thick enough to spread like butter! I am so turning into Paula!

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The finished Chocolate Macaroons with Raspberry Chocolate Ganache Filling-so yummy!

For my regular macaroons I made the mistake of blanching the almonds myself. It took me a good 45 minutes and lots of vino! I was going crazy peeling the skins off of these little monsters!

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I used this cookie recipe where I also got the raspberry chocolate ganache.

I doubled this recipe:

1 and 1/2 cups powdered sugar

6 oz. blanched almonds

3 large egg whites

3 tablespoons sugar

3/4 teaspoons salt

Food coloring ( I chose four colors to compliment the party in hot pink, lime green, lemon yellow, and bright orange)

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Blanching almonds consists of pouring boiling water over them-let sit for a couple minutes:

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Then rinse with cold water. All the articles I read made it sound like the skins would just fall right off-BUT NO!

You have no idea what this meant to me once these were lookin' like this...2 drinks later!

I lined my baking sheets again and got the piping bag ready!

I pulsed the almonds and 1/2 cup of the powdered sugar until very finely ground (3 minutes).

I transferred it to a big bowl and then sifted in the rest of the powdered sugar and stirred it up.

Next, I beat the egg whites and salt in the kitchenaid until soft peaks form and then slowly added the sugar while beating the eggs until stiff peaks formed.

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Since I had four colors to make, I divided the mixture into four bowls and added the colors. I love this part!

Then, divided the almond mixture into each color....

The finally piped cookies. These were harder to get into the right size and shape then the other batter for sure!

I let them stand for 30 minutes until they were no longer sticky and had a light crust. Then into the oven at 300 for 25 minutes (or before edges begin to brown).

I started up the delicious buttercream filling... this is soooooo buttery and irresistible!

1 cup unsalted butter at room temp

1/2 cup powdered sugar

1 tablespoon vanilla (my addition to the recipe)

(I skipped the 1 teaspoon of instant coffee in 1 tablespoon of hot water as I was going for a vanilla flav)

Whip up the butter until fluffy and add the powdered sugar and drizzle in the vanilla.

I had so much fun mixing up the colors of frosting to match the cookies.

The damage! I was tipsy dish washing for hours!





The FINALLY finished cookies. These are so much work, but they are so cute and delicious! I will definitely be making them again.

The dessert buffet with my dad's beautiful fruit tarts.... I think this will make her want to come back at the end of the year! We are already planning her homecoming party sweets!

My beautiful sis!




Je t'aime Natalie!

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à la vôtre!

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xoxo,

Tipsy